Method

Heat the oil in a pot over medium heat. Sauté the onion and garlic about 5 min until they are translucent, then add the chili pepper. Cook 1 min with stirring.

Drain the clams and reserve the liquid. Add the clams to the pot, then cook 2 min with stirring. Pour in the clam liquid, then add the diced tomatoes and orange juice (for a more subtle orange flavour, you may replace some of the orange juice with water). Bring the mixture to a simmer (i.e. bring to a boil, then lower the heat so that the liquid just bubbles up to the surface).

Cut the fish into large chunks, add them to the pot, and poach them until they are opaque throughout, about 5 min. Season with salt and pepper to taste.

While the fish is cooking, toast the bread slices then rub them on one side with a garlic clove. Ladle the soup into bowls and serve with the toasted bread.